Passionfruit Cupcakes had not entered my life until this week when I was gazing at the back of the a pack of a Devondale skim milk powder. I’m not usually someone to make the recipes from the back of packets of food but this time the words Passionfruit and Cupcakes jumped out at me. Two of my favourite things together can only be a winning combo.
I’m just very happy that I can spread the passionfruit love! We do have a vine growing at home but quite honestly its not pulling its weight at the moment. There are a grand total of two green ones despite the actual vine looking gorgeous. Due to this low performance, I used fresh passionfruit pulp (without added sugar) that can be purchased in the jar. If you have a vine that is actually doing its job, use those guys.
Skim milk powder is definitely the secret ingredient in this recipe (not surprising as it is from Devondale) because it not only provides a calcium boost but it makes them SO fluffy.
125g polyunsaturated spread or butter
1/2 cup caster sugar
2 eggs, lightly beaten
1/2 cup passionfruit pulp
grated rind of one orange
1/4 cup water
1 teaspoon vanilla essence
1/2 cup skim milk powder
1.5 cups self-raising flour
1/2 icing sugar
extra passionfruit pulp
Cream butter and sugar until light and fluffy. Gradually beat in eggs, passionfruit pulp, orange rind, water and vanilla. Mix in skim milk powder and flour.
Spoon into a 12 hole lightly greased muffin tin.
Bake at 180 degrees for 15-20 minutes or until the passionfruit cupcakes are golden. Allow to cool.
For the icing – sift the icing sugar into a bowl and gradually add small amounts of the extra passionfruit pulp until the mixture is smooth but not too runny.
If you live with other people big or small, hide at least one for yourself because I can assure you if backs are turned – they will be inhaled.